zucchini with rice and coconut milk

Name: Zucchini with Rice and Coconut Milk
Prep time: 5 min
Cook time: 35 min
Yield: 5
Ingredients: - 3 – 4 cups of zucchini – sliced; - 1 onion – sliced thin; - 3 cloves of garlic – chopped; - healthy handful of fresh basil – sliced; - 1 cup chicken broth; - 1 tablespoon – lemon juice; - 13.5 oz can of coconut milk; - ¾ tsp. salt; - ½ tsp. ground black pepper; - 1 ½ tsp. curry powder; - 2 tablespoons olive oil; - 1½ cups uncooked rice

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Catherine Cappiello Pappas

Amityville, NY

Updated on Jun 23, 2013

This is a healthy and delicious side dish that fuses exotic spices and sweet coconut into a savory delight!

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prep time 5 Min

cook time 35 Min

method ---

yield 5 serving(s)

Ingredients

- 3 – 4 cups of zucchini – sliced
- 1 onion – sliced thin
- 3 cloves of garlic – chopped
- healthy handful of fresh basil – sliced
- 1 cup chicken broth
- 1 tablespoon – lemon juice
- 13.5 oz can of coconut milk
- ¾ tsp. salt
- ½ tsp. ground black pepper
- 1 ½ tsp. curry powder
- 2 tablespoons olive oil
- 1½ cups uncooked rice

How To Make zucchini with rice and coconut milk

Step 1

Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 – 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.
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